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Root vegetable casserole with caraway dumplings

Root vegetable casserole with caraway dumplings Image
Jantho @jantho

Ingredients

(Servings: 3)

Steps

1
Pour the stock into the cooking pot. Pour 285 ml cider into the cooking pot. Set slow cooker to High and replace lid.
2
Prepare vegetables. Cut leeks into 2 cm slices. Peel carrots, parsnips and potatoes and cut into 2 cm chunks. Add vegetables and bay leaf to pot. Cover and cook for 3 hours.
3
In a bowl, blend cornflour with 25 ml cider. Add cheese and mix, then gradually blend a few spoonfuls sinto the cooking liquid.
4
Pour [what? the cornflour mix?] over the vegetables and stir. Season. Replace lid and cook for 1 - 2 hours until vegetables are almost tender. Discard bayleaf.
5
Towards end of cooking time, make dumplings. Sift flour into a bowl, stir in caraway seeds, suet, zucchini, salt and pepper. Stir in water to make a soft dough. Shape into 12 dumplings.
6
Place dumplings on top of casserole, replace lid. Cook for 1 hour, until vegetables and dumplings are cooked.

Nutrition Facts

  • Calories
    459kcal
    22%
  • Fat
    18g
    27%
  • Saturated Fat
    10g
    50%
  • Carbohydrates
    55g
    18%
  • Fiber
    7g
    28%
  • Sugar
    17g
    34%
  • Protein
    13g
    26%
  • Cholesterol
    40mg
    13%
  • Sodium
    350mg
    14%
Percent Daily Values are based on a 2,000 calorie diet.

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